Pillsbury Crescent Roll Taco Bake

The Pillsbury Crescent Roll Taco Bake is a creative twist on the classic taco night. With its flaky crescent roll crust enveloping a spicy, meaty filling, topped with melted cheese, this dish brings a delightful texture and flavor contrast that’s hard to resist. It’s a perfect blend of convenience and taste, making it an ideal choice for busy weeknights or casual gatherings.

Not only is this taco bake incredibly easy to prepare, but it also offers a versatile canvas for your favorite taco toppings. Whether you prefer it simple with just lettuce and tomatoes or loaded with sour cream, green onions, and more, each bite promises a burst of satisfying flavors. It’s a fun, family-friendly meal that invites everyone to customize their slice just the way they like it.

Pillsbury Crescent Roll Taco Bake

Crescent-Wrapped Taco Delight


  • 2 cans Pillsbury crescent rolls
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • 1 ½ cups shredded cheddar cheese
  • Shredded lettuce
  • 1 cup tomatoes, chopped
  • Sour cream and chopped green onions for garnish


  1. Preheat the oven to 350 degrees.
  2. Add the ground beef to a skillet over medium-high heat on the stove, and cook until completely browned. Drain any excess fat.
  3. Stir in the taco seasoning to the meat until combined.
  4. Unroll the crescent roll dough from the tubes, and layer it in the bottom of a 9” pie pan or casserole dish. You may not need all of the dough to complete this.
  5. Layer the cooked meat on top of the dough.
  6. Sprinkle the cheese on top of the meat.
  7. Bake for 20-25 minutes until the dough is browned and cooked through.
  8. Let cool for 10 minutes, and top with shredded lettuce and chopped tomato.
  9. Add a garnish of chopped green onions and sour cream before serving.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes

Kcal: 614 kcal | Servings: 6 servings

You May also be interested about: 

louisiana voodoo fries wingstop: Recipe, Tips, and Pairings

Beef and Cheese Chimichanga

Leave a Comment